I haven't seen the blue book since granny's 1940s edition, but suspect it's still a good source. "Ball Blue Book" in Google gets quite a few outlets that offer the current version, typically for about $7 US (just one source at random).

I haven't done any canning for some years, but have noted quite a few food column/cooking articles indicating some rather significant changes in recommended practices in recent years. It seems that many of the things granny did should have killed us all years ago. There possibly has been some improvement in selecting the best methods to preserve the nutrients in stuff you put up.

A current guide, given the apparent ready availability, should probably be hunted up. As noted by others, the USDA and local/county ag services likely have free or very low-cost guides also; or you might look up a local FFA or 4H leader (or member) who'll have a pocket full of good info.

John